Otoso, or spiced sake, is a Japanese tradition that’s usually enjoyed in the colder months. It’s a similar concept to mulled wine, but the herbs and spices (tosoan) are specifically selected to protect against illness and evil spirits, and to usher in good fortune. The tosoan used varies greatly, with everyone making their own proprietary selection, so use those listed here as a guide and adapt to suit personal taste. Ours includes clove to reduce inflammation, cinnamon bark to aid digestion and citrus to soothe the stomach, while the sake itself helps promote blood circulation. It is not uncommon to dilute spiced sake with green tea to taste.
Spiced sake
Serves 2
1 clove
1 star anise
½ cinnamon stick, plus 2 whole sticks, to garnish
2 wide strips fresh orange peel
1¼cm piece fresh ginger
15g brown sugar
The juice of ¼ orange, plus 2 slices orange, to garnish
360ml sake
Roast the spices, orange peel and ginger in a dry pan over a medium heat until they smell fragrant. Add the sugar and orange juice, then stir and leave to bubble until slightly caramelised.
Add the sake and warm gently, then strain into small cups or glassware. Garnish with a slice of orange, balance a cinnamon stick on top and serve.
Anne Anggreani, head of operations, Yari Club, London WC2
